KALE SALAD

KALE SALAD image

Yield 3 people

Number Of Ingredients 16

Ingredients

Ingredients
Dressing
3 tablespoons Meyer lemon juice
4 tablespoons extra-virgin olive oil
1 garlic clove, finely minced or crushed
3/4 teaspoon dried Italian herb blend
1/4 teaspoon kosher salt
Salad
4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
1 (15-ounce) can chickpeas, rinsed and drained
2/3 cup dried cranberries, such as Craisins, soaked in boiling water to hydrate
1 cup edamame beans, cooked and cooled
Mint
Basil
A few carrot shreds (if you have them, for color)
Garnish or additional ingredients: Cherry Tomatoes, blueberries, sliced nuts, pine nuts, shallots, red onions

Steps:

Add all dressing ingredients to a large salad bowl and whisk until combined. Into the bowl throw the kale (which you have cut into a chiffonade size), chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds, if available. Toss salad well to combine, and garnish with cherry tomatoes. Serves 6 as a side salad, or 2-3 as a main dish for kooky kale-lovers.

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